Meringue kisses
0
- Prep Time5 min
- Total Time5 min
- Makes2 -1/2 dozen kisses
Ingredients
2 large egg whites, at room temperature
1/4 tsp cream of tartar
1/4 tsp vanilla
1/2 cup granulated sugar
Instructions
Preheat oven to 275F (140C). Line 2 baking sheets with parchment paper. Place egg whites, cream of tartar and vanilla in a large bowl. Using an electric mixer, beat on medium-high until soft peaks form when beaters are lifted. Gradually beat in sugar, 2 tbsp (30 mL) at a time, until soft peaks form. Drop by heaping tablespoonfuls (22 mL) onto parchment paper about 1 inch (2.5 cm) apart. Or pipe shapes using a pastry bag fitted with a large star tip. Bake in 275F (140C) oven, rotating sheets halfway through, until outside of meringue is dry and firm to the touch, 20 to 25 minutes. Remove from oven. Let stand on baking sheets 5 minutes.Then remove to racks to cool. Kisses will keep well in an airtight container at room temperature up to 2 weeks. Do not refrigerate or freeze.
Nutrition (per serving)
Calories 14, Protein 0.2g, Carbohydrates 3.3g, Sodium 4mg.
Popular in the '60s, meringues have made a stylish comeback on festive dessert trays. These no-fat, low-cal melt-in-your-mouth kisses will delight guests of all ages.
Candy Cane
Finely chop enough candy canes to measure 1/3 cup (75 mL). Fold into meringue mixture.
Mochaccino
Before beating in sugar, stir 2 tbsp (30 mL) sifted cocoa powder with sugar. Sprinkle with instant coffee granules and bake.
Christmas Swirl
After forming kisses, drip 1 drop of red food colouring onto each. Swirl through using a toothpick. Bake as above.
Holiday Sparkle
Sprinkle unbaked meringues with tiny silver or gold candy balls and/or gold leaf.
Coffee-Kissed
Sprinkle with instant coffee granules. Bake as above.
VARIATIONS
Following the recipe above, try these:
